Clean the carrots, leaving a little bit of the green. Rinse the morels with cold water and drain well (soak dried morels in hot water for about 15 minutes, then rinse well). Peel the pearl onions. Scrape the potatoes and cut each into halves or quarters according to size. Remove the skin from the kohlrabi, cut in half vertically and cut into 1 1/2 cm thick wedges. Mix the vegetables and the morels, season with salt, season with pepper and stand for 10 minutes.
Peel and finely dice the shallots. Add the wine and half of the tarragon and cook to about 4 tbsp (for 4 servings), then remove the tarragon. Melt 2/3 of the butter. Chop 2/3 of the chervil and set aside with the lid on.
Sauté the vegetables in the remaining butter in a wide saucepan. Add the remaining kitchen herbs with the stems (except for a few leaves for garnish). Add 1 tbsp of water per unit and steam the vegetables in their own juices in a closed saucepan at low temperature for 15-20 minutes until tender.
Just before the end of the cooking time, beat the eggs with the shallot-wine mixture over a hot water bath until thick and creamy. Remove from the water bath and quickly whisk in the melted butter in a thin stream. Season with salt and pepper.
Just before serving, whip the whipped cream until stiff, fold in the chopped chervil.
5. add the herb stalks